Panasonic NN-S676 - Page 20

Appetizers |
ORIENTAL DUMPLINGS
Filling:
1/2 pound cooked pork, finely chopped
1/2 pound shrimp, cleaned and finely chopped
V4 cup finely chopped green onions
1 tablespoon chopped parsley
1 jalapeno pepper, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 egg white
Wonton wrappers, (Approximately 1 Ib.)
Water
Yield: Approximately 45 Dumplings
In medium bow! combine all filling ingredients. Place a
teaspoon of filling mixture in center of a wonton wrapper.
Wet inside edges of wrapper with small amount of water.
Fold top left and bottom right corner of wrapper over
filling and press together to seal.
Place 11 dumplings on microwave safe rack. Heat 11/2
cups water in 2-cup glass measure at HIGH 21/2 to 3
minutes. Pour water into bottom of 4-quart casserole.
Set rack with dumplings in casserole dish. (Rack should
be high enough so water does not reach bottom of
dumplings.) Brush dumplings with water. Cover with lid.
Heat at HIGH 21/2 to 3 minutes. Turn dumplings over;
brush with water. Recover. Heat at HIGH 21/2 to 3
minutes. Repeat with remaining dumplings.
Serve with plum sauce or other dipping sauces.
STUFFED ZUCCHINI
3 zucchini
1 tablespoon olive oil
2 cloves garlic, chopped
1/2 onion, chopped
1 tomato, chopped
1/2 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon parsley
Yield: 16 to 20 Appetizers
Halve zucchini lengthwise. Scoop out pulp and set aside.
In a small bowi, combine olive oil, garlic and onion. Cook
at HIGH 11/2 minutes. Add zucchini pulp, tomato,
pepper, oregano, basil and parsiey. Cook at HIGH
2 minutes. Stir once. Drain mixture and set aside. Pat
zucchini shells dry. Place tomato mixture in each shell.
Cut into bite-size pieces. Place on a microwave- and
heat-safe serving plate.
Cook at HIGH 6 to 7 minutes. Let stand, uncovered,
2 minutes before serving.
ORIENTAL SPARERIBS
2 pounds pork spareribs, cut in 1 rib portions
1/2 cup soy sauce
1/3 cup honey
1/4 cup green onion, finely chopped
1 tablespoon rice wine vinegar
1/2 to 1 tablespoon fresh ginger, finely chopped
1/4 teaspoon crushed red pepper
2 cloves garlic, finely chopped
Yield: 20 Appetizers
Arrange ribs meat-side down in a 21/2-quart shallow oval
casserole dish. Combine remaining ingredients. Brush
ribs with marinade.
Cook at HIGH 7 to 8 minutes. Turn ribs over and baste
with marinade. Cook at MEDIUM 7 to 8 minutes, or until
ribs are tender.
STUFFED MUSHROOMS
1 pound medium mushrooms (about 24), cleaned
4 slices bacon, chopped
14 small onion, finely chopped
1/2 cup dry bread crumbs
1/3 cup white wine or water
1/4 cup grated Parmesan cheese
1/g teaspoon pepper
Yield: 24 Mushrooms (about 6 Servings)
Remove stems from mushrooms. Finely chop enough
stems to equal 1 cup; set aside. Place bacon and onion
in bow!. Cook at HIGH 5 to 61/2 minutes, or until! bacon is
crisp and onion is tender; stir once. Drain. Stir in chopped
mushroom stems, bread crumbs, wine, cheese and
pepper. Stuff mushroom caps with bread crumb mixture.
Arrange half of mushrooms in a circular pattern in a
9-inch microwave-safe pie plate.
Cover with wax paper. Cook at HIGH 5 to 51/2 minutes.
Let stand, uncovered, 2 minutes before serving. Repeat
procedure with remaining mushrooms.
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